Main CourseDinner

Thieboudienne (Senegalese Fish and Rice)

Name: Thieboudienne (Senegalese Fish and Rice)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 porsiyon
Cuisine: senegalese, west_african
Ingredients: 600 g thieboudienne fish cleaned, scaled, and cut into large pieces; 300 g white rice rinsed; 1 adet yellow onion chopped; 3 diş garlic minced; 1 yemek kaşığı ginger grated; 3 yemek kaşığı tomato paste; 400 g canned crushed tomatoes; 3 yemek kaşığı vegetable oil; 2 adet carrot peeled and cut into large chunks; 1 adet eggplant cut into large chunks; 200 g cabbage cut into wedges; 200 g cassava peeled and cut into large pieces; 1 adet bell pepper seeded and quartered; 1 adet scotch bonnet pepper whole (isteğe bağlı); 1 adet bay leaf; 1 adet dried fish small, soaked and rinsed (optional, for flavor) (isteğe bağlı); 1 adet maggi cube crumbled; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper; 4 su bardağı water; 2 yemek kaşığı parsley fresh, chopped; 2 diş garlic minced; 0,5 adet scotch bonnet pepper minced (adjust to taste) (isteğe bağlı); 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper

Thieboudienne is the national dish of Senegal, featuring fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. This hearty and flavorful one-pot meal is perfect for a satisfying dinner.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 15 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: balık içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

600 gthieboudienne fish, cleaned, scaled, and cut into large pieces
300 gwhite rice, rinsed
1 adetyellow onion, chopped
3 dişgarlic, minced
1 yemek kaşığıginger, grated
3 yemek kaşığıtomato paste
400 gcanned crushed tomatoes
3 yemek kaşığıvegetable oil
2 adetcarrot, peeled and cut into large chunks
1 adeteggplant, cut into large chunks
200 gcabbage, cut into wedges
200 gcassava, peeled and cut into large pieces
1 adetbell pepper, seeded and quartered
1 adetscotch bonnet pepper, whole(isteğe bağlı)
1 adetbay leaf
1 adetdried fish, small, soaked and rinsed (optional, for flavor)(isteğe bağlı)
1 adetmaggi cube, crumbled
1 çay kaşığısalt
0,5 çay kaşığıblack pepper
4 su bardağıwater

stuffing

2 yemek kaşığıparsley, fresh, chopped
2 dişgarlic, minced
0,5 adetscotch bonnet pepper, minced (adjust to taste)(isteğe bağlı)
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper

Ekipman

slotted spoon · large pot · dutch oven · cutting board · knife

Hazırlanışı

Adım adım

1
Prepare the fish stuffing (Roff): In a small bowl, combine the parsley, garlic (stuffing), scotch bonnet pepper (stuffing), salt (stuffing), and black pepper (stuffing). Mix well.
Yaklaşık 5 dk.
Aşçının notu: Wear gloves when handling scotch bonnet peppers.
2
Make incisions in the fish pieces and carefully stuff each piece with the Roff mixture. Set aside.
Yaklaşık 10 dk.
Aşçının notu: Don't overstuff; a small amount in each incision is enough.
3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Yaklaşık 2 dk.
4
Lightly fry the stuffed fish pieces until golden brown on all sides, about 2-3 minutes per side. Remove the fish and set aside.
Yaklaşık 10 dk.
Aşçının notu: Do not cook the fish through; it will finish cooking in the sauce.
5
In the same pot, add the yellow onion and sauté until softened, about 5 minutes.
Yaklaşık 5 dk.
Aşçının notu: Scrape up any browned bits from the fish to add flavor to the sauce.
6
Stir in the garlic (minced) and ginger. Cook for 1 minute until fragrant.
Yaklaşık 1 dk.
7
Add the tomato paste and cook, stirring constantly, for 3-5 minutes until it darkens in color and loses its raw taste.
Yaklaşık 4 dk.
Aşçının notu: Cooking the tomato paste properly deepens the flavor of the sauce.
8
Pour in the canned crushed tomatoes and water. Add the bay leaf, dried fish (if using), maggi cube, salt, and black pepper. Bring to a boil.
Yaklaşık 5 dk.
9
Add the carrots, eggplant, and cassava to the pot. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Yaklaşık 20 dk.
Aşçının notu: These vegetables take longer to cook, so add them first.
10
After 20 minutes, add the cabbage wedges and bell pepper to the pot. If using, add the whole scotch bonnet pepper.
Aşçının notu: The whole scotch bonnet will infuse flavor without making the dish overly spicy, but be careful not to break it.
11
Carefully place the reserved fried fish pieces on top of the vegetables. Cover and continue to simmer for another 15 minutes, or until the vegetables are tender and the fish is cooked through.
Yaklaşık 15 dk.
Aşçının notu: Avoid stirring too much once the fish is in to prevent it from breaking apart.
12
Once the fish and vegetables are cooked, carefully remove them from the pot and set aside on a platter. Leave the sauce in the pot.
Yaklaşık 5 dk.
Aşçının notu: Use a slotted spoon to avoid removing too much sauce.
13
Stir the rinsed white rice into the simmering sauce in the pot. Ensure the rice is fully submerged. If needed, add a little more water to just cover the rice.
Yaklaşık 2 dk.
Aşçının notu: The amount of liquid needed for the rice can vary, so adjust as necessary.
14
Cover the pot tightly and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Yaklaşık 25 dk.
Aşçının notu: Resist the urge to lift the lid, as this releases steam essential for cooking the rice.
15
Once the rice is cooked, fluff it gently with a fork.
Yaklaşık 1 dk.
16
To serve, spread the rice on a large serving platter and arrange the fish and vegetables on top. Ladle some extra sauce over everything.
Yaklaşık 2 dk.
Aşçının notu: Traditionally, this dish is served communally from a single large platter.

Tazeliğini koruyun

Saklama

Store leftover thieboudienne in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat gently in a microwave or on the stovetop with a splash of water, until warmed through.